500g Italian Type 00 white flour
350g cold water
7g sea salt
7g dried yeast
Mix everything together, then work the dough until it feels soft, stretchy and alive, usually around 10 minutes. I use the stretch and fold method adding no extra flour to the work surface as I work the dough. Once you are happy with the feel of your dough, place it onto a lightly floured work surface and stretch and fold the dough into the middle of itself until you have a ball, turn it over and now rotate it so the surface tightens, place in a lightly floured bowl and cover with a cloth and leave to double in size.
Once the dough has doubled in size, turn on your oven to its highest setting and place a pizza stone or tray in the oven to warm up.
Turn out the dough onto a lightly floured work surface, stretch and fold into a ball again, then cut the dough into the size of bases you want, you will get four at roughly 215g from this mix. Stretch and fold each piece into smaller balls then place on a floured work surface, dust with flour and cover with a cloth and leave to rest.
Once your oven is ready, flour the work surface well and press out and stretch the dough until its thin in the middle with a thicker outer edge, I've watched lots of Youtube videos to see how the professionals shape their dough which has helped, its just practice and as you can see from the picture, mine are not all the same shape.
Bake in the oven for 3-4 minutes then take each one out and allow to cool. BE VERY CAREFUL WHEN TAKING THEM OUT, as they will expand in the oven.
DO NOT press the part baked bases down as soon as you remove them from the oven or you will burn your hands with the extremly hot vapour.
Leave to cool. When cool enough to handle, add your favourite toppings and bake for around 5-6 minutes depending on the temperature of your oven.
These also freeze well. Its handy to be able to eat some fresh and save some for a day when you don't have time to bake.
I also make 120g size for my 6 year old granddaughter who loves to add her own toppings.